Spicy Cucumber Salad Recipe – 1 Points +

Spicy Cucumber Salad

I am a spicy food fanatic. If it’s spicy, I’ll eat it. One of the good things about that, is that most hot sauces/spicy seasonings are relatively low in Points, so I can use a lot of them to really flavor up my foods without adding on many, if any at all, calories and Points. In fact, my vegetables are often just the vehicle for some spicy sauce or dressing that I love. And this Spicy Cucumber Salad Recipe that I’m sharing today is a pretty fantastic way to eat cucumbers. The siracha based dressing for this salad adds such tremendous flavor with a big kick of heat, but for just 1 Points + per serving. So this is a great Weight Watchers side salad recipe that helps to fill me up without using a lot of Points Plus. I love this salad so much, I’ll often even throw it together for a late night snack The crunch and the flavor help me tame that evening snack beast. :)

Spicy Cucumber Salad

Spicy, savory, crunchy and absolutely delicious, this low calorie cucumber salad makes a great Weight Watchers side dish recipe, or even as a healthy late night snack. It’s super easy to throw together, and the unique flavors are a welcome surprise.

Ingredients

  • 4 Persian cucumbers, thinly sliced
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp sugar
  • 1 -2 tbsp siracha sauce
  • 1/2 tsp sesame seeds
  • 2 tbsp rice vinegar

Instructions

  1. Combine all ingredients except the cucumbers and sesame seeds together in a small bowl.
  2. Place cucumbers in a serving bowl, and pour dressing over them. Toss well to evenly coat.
  3. Garnish with sesame seeds.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free, Raw

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 51

Fat: 1.5g

Protein: 0g

Entire recipe makes 4 servings
Serving size is about 1/2 cup
Each serving = 1 Points +

PER SERVING: 51 calories; 1.5g fat; 7.5g carbohydrates; 0g protein; 2g fiber

Comments

  1. I am only seeing one pp in this whole recipe….unless siracha has points?

  2. Just so you know, I CANNOT stop eating this! I’m a big fan of the standard cucumber/onion/vinegar salad, but this has become my new favorite thing EVER. I’ve been making it in mason jars and leaving it in the fridge for a snack. Thank you!

  3. Made this tonight! I LOVE cucumber salad and this spicy twist on a classic.

  4. My son is allergic to sesame, what can I use instead?

    • LaaLoosh says:

      You can just skip the sesame seeds and sub olive oil ins tread of the sesame oil, though the taste will be a bit different. Still delicious though!

  5. Love the looks of this salad! Have never heard of Persian cucumbers, but I usually buy English cucumbers. They are long and thin, and so perhaps a good substitute for the Persian ones. Until today, I had never heard of Sriracha sauce. Is there another well-known sauce I can use as an almost-as-good substitute (which I hope to have on hand), so that I don’t have to go out and purchase yet another bottle to put in my already overloaded refrigerator? If not, I will go with it. Thanks so much for all of your well thought out recipes. I so enjoy getting them in my e-mail.

    • LaaLoosh says:

      English cucumbers work just fine in this dish too! Really, any kind of cucumber will work, so if that’s what you have on hand, no need to go out and buy more. As for the siracha sauce, it’s a pretty unique type of hot chili sauce. If you don’t want to buy a bottle, just stop buy any Chinese food restaurant and see if they have any packets of them on hand. Since you only need a bit for this recipe, a couple packets are all you need. You could even ask for a little condiment cup with a lid to squirt some in, if they don’t have the packets.

      • That is such a good idea – Unfortunately (depending on how you look at LOL) we have a good Chinese buffet nearby and I think I did see that. Thanks for the tip.

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